casual cooking and living

Category Archives: pork

Memorial Day Weekend is the kickoff for summer grilling season, but one of my favorite dishes for summer entertaining is spare ribs. I’m sharing some of my favorite rib recipes, which are mostly prepared in the oven. These recipes are easy to make , taking more cooking time than preparation time with mouthwatering results. Try of one or all of these variations for your next summer gathering!

From by the bay, wishing you mouthwatering rib food memories!

Maryann

Spare Ribs with Bourbon Apple Barbecue Sauce
Serves 4 as main course or 8 as appetizer

Ingredients

2 1/2 lbs. racks baby back ribs

1 cup ketchup

1 apple, peeled, cored and chopped

1/2 cup bourbon

3 tablespoons molasses

2 tablespoons apple cider vinegar

1 tablespoon worcestershire sauce

1 teaspoon minced garlic

1/4 teaspoon red chili flakes

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

Directions
Preheat oven to 425 degrees F. In a small sauce pan add all ingredients except for ribs. Bring to a boil. Reduce heat and simmer for 20 minutes, then turn off heat and cool. Puree in a food processor and set aside covered. In a large roasting pan lined with aluminum foil place the ribs in a single layer. Place in oven to brown for 30 minutes. After the 30 minutes remove ribs from pan and pour off any juice and fat. Place the ribs back into the pan. Use half the barbecue sauce and pour over and spread over the ribs. Lower the oven to 400 degrees F and place the ribs back in the oven, turning the ribs over and covering them with the remaining sauce. Bake for another 30 minutes and remove from the oven. The ribs can be served immediately or at room temperature.

Spare Ribs with Root Beer Barbecue Sauce

Serves 4 as main course or 8 as appetizer

2 1/2 lbs. racks baby back ribs

1 tablespoon olive oil

1 clove garlic, chopped

1 cup ketchup

3/4 cup root beer, preferably made with cane sugar

2 tablespoons molasses

1 tablespoon apple cider vinegar

1 tablespoon worcestershire sauce

1 tablespoon dijon mustard

1/4 teaspoon red chili flakes

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

Directions

Preheat oven to 425 degrees F. In a small sauce pan heat olive oil and saute garlic for one minute, then add the remaining ingredients except for ribs. Bring to a boil. Reduce heat and simmer for 20 minutes, then turn off heat and cool. In a large roasting pan lined with aluminum foil place the ribs in a single layer. Place in oven to brown for 30 minutes. After the 30 minutes remove ribs from pan and pour off any juice and fat. Place the ribs back into the pan. Use half the barbecue sauce and pour over and spread over the ribs. Lower the oven to 400 degrees F and place the ribs back in the oven, turning the ribs over and covering them with the remaining sauce. Bake for another 30 minutes and remove from the oven. The ribs can be served immediately or at room temperature.

Mango and Honey Glazed Spareribs

Serves 4 as main course or 8 as appetizer

2 ½ lbs. racks baby back ribs

2 cloves garlic, minced

1 tablespoon fresh ginger , grated

½ teaspoon cayenne pepper

3 tablespoons dark brown sugar

¼ cup honey

¼ cup vermouth

½ cup soy sauce

6 ounces mango chutney

Directions

Combine all ingredients into a plastic sealed bag. Place in refrigerator for at least 6 hours or better overnight. Preheat oven to 400 degrees F. Line a large baking dish with aluminum foil and empty the entire contents of the plastic bag into the dish. Arrange ribs in pan in one layer. Place in oven and turn every 15 minutes as the ribs brown. Bake for approximately 45 minutes. Tranfer ribs to cutting board and let stand 5 minutes before cutting.

Sometimes I use country style ribs for this dish, in which case the cooking time is a little longer 1 hour. The meat literally falls off the bones – it delivers great favor and is more economic.

Tip: keep handy in the refrigerator tubes of garlic and ginger paste. They are available in Japanese specialty food stores. They are perfect for making quick marinades – without compromising the taste.

Asian Style Barbecue Beef Short Ribs

Serves 4-6

Ingredients

For the ribs

21/2 pounds boneless beef short ribs

2 star anise

2 garlic cloves, peeled and smashed

1 cinnamon stick

1 inch piece ginger, peeled

chopped scallions to garnish

For barbecue sauce

1/2 cup hoisin sauce

1/2 cup ketchup

1 cup cooking water from ribs

1 tablespoon low sodium soy sauce

1/4 cup rice wine vinegar

1 teaspoon toasted sesame seed oil

Directions

Place short ribs in a large cooking pot with star anise, cinnamon, garlic and ginger. Add water to just cover the ribs. Bring to a boil, lower the heat to simmer and cover with a lid for 45 minutes. Remove the ribs and place on a platter, covering with some foil. Reserve 1 cup of the cooking water for the barbecue sauce. To make the sauce, add to a medium sauce pan the hoisin sauce, ketchup, cooking water, soy sauce, rice wine vinegar and toasted sesame seed oil. Bring to a boil and then simmer for about 30 minutes. Preheat the grill . Brush the short ribs with the barbecue sauce and grill for 8 to 10 minutes on each side. Serve immediately.

Great Balls of Fire- Memphis Style Dry-Rub

2 tablespoons smoky paprika

1 tablespoon Old Bay Seasoning

1 tablespoon dark brown sugar

1 teaspoon ground black pepper

1 ½ teaspoons fine sea salt

1 teaspoon dry mustard

1 teaspoon cumin

½ teaspoon cayenne pepper

( at the time of use 1 tablespoon white vinegar)

To make the rub combine all dry ingredients well and store in a covered jar. When ready to use add a little white vinegar, if using all the rub add 1 tablespoon of vinegar.

To make ribs:

Use 4 pounds of slab baby back ribs. To prepare the ribs, remove the thin papery skin from the back of each rack of ribs. Wash and pat dry. In a bowl mix all the rub ingredients together . Rub ½ of the mixture all over the ribs on both sides and place in a shallow roasting pan. Keep the remaining rub for later.

Place ribs in a 450 oven for 30 minutes. Continue baking in a 350 oven for about 2 more hours. Half way through take the drippings and mix with remaining rub and baste the ribs with the mixture. When done transfer the ribs to a cutting board and cut into pieces. Serve with your favorite barbecue sauce.

Pour 1 cup of whiskey into a saucepan. Bring the saucepan to a boil and reduce the liquid to about 2 tablespoons. Don’t let the alcohol flame.

Add 1/2 cup of the whiskey and the other ingredients. Simmer over a low heat for 30 minutes and reduce it by about 1/3. Use it immediately or bottle it and keep it in the refrigerator for a month or more.

It’s easier to make the transition from summer to fall if I hold onto some summer in my cooking, while transitioning into fall. This recipe is still light and usually, I still use my grill to prepare the sausages. I have provided an indoor option for preparing the sausages just in case it’s too cold, windy or rainy. This dish is definitely a feast for the eyes . The lovely crimson pomegranate seeds, accented with the warm pink hues of the pickled red onions really celebrate fall flavors. But don’t misunderstand, this dish may look like it’s all about visual pleasure but it’s really about the rich and luscious combination of flavors: slightly salty in contrast to the sweet and sour. Easy to prepare this can become a quick weekday meal.

From by the wishing you pomegranate food memories!

Maryann

Sausage with Pomegranate Salad with Pickled Red Onions

Serves 4 to 6

Ingredients

8 sweet Italian sausage

4 cups baby arugula

1/4 cup fresh pomegranate seeds

1/4 cup toasted almond slivers

2 tablespoons pickled red onions ( see recipe below)

1/2 cup pomegranate molasses dressing ( see recipe below)

Directions

Light a grill and oil the grate, Grill the sausage over moderate heat, turning until lightly charred and cooked through 10 to 12 minutes. ( Alternately, you can cook the sausage in the a 425 degree F oven arrange sausage on a baking rack set into a baking sheet and bake for 18 to 20 minutes until sausage are cooked through). Transfer to a cutting board and let rest for 5 minutes, then thinly slice on the bias. On a large platter arrange arugula, add sliced sausage . Drizzle with pomegranate molasses dressing. Sprinkle with red onion, pomegranate seeds and almond slivers. Serve at once.

Pickled Red Onion

Ingredients

1 small red onion, peeled and sliced

1/2 cup red wine vinegar

3 tablespoons molasses

1/2 cup water

2 teaspoons fine sea salt

Directions

In a quart mason jar add all ingredients, shake well. Let stand for at least one hour. Place in refrigerator until ready to use. Will keep for one week.

A perfect solution for your holiday entertaining is a nice roast. I love pork roast it’s easy, festive and once you pull it out of the oven, you can cover with foil to rest and keep warm while you heat up a few of your side dishes to finish your meal preparation. Using oranges and pomegranates completes the festive flavors of this dish.

From by the bay wishing you a perfect roast food memory this holiday season!

Maryann

Pomegranate Glazed Pork Roast

Ingredients

3/4 cup pomegranate molasses

3 tablespoons orange blossom honey

4 garlic cloves, minced

1 tablespoon dijon mustard

1 tablespoon chopped rosemary

One 5 1/2-pound pork rib roast, at room temperature

2 tablespoons olive oil

coarse sea salt and freshly ground pepper

Garnish with pomegranates, oranges and sprigs of rosemary

Directions

Mix the molasses, honey, garlic, dry mustard and rosemary to make a glaze. Rub the pork with the olive oil , season with sea salt and pepper, and roast in a 500° oven for 25 minutes. Reduce the oven temperature to 375° and roast for 20 minutes. Brush the roast with the glaze and cook for 25 minutes or until the center reaches 155°; brush with glaze again 10 minutes before it’s done. Let the roast stand for 15 minutes, then carve and serve with the pan juices mixed with the remaining glaze.

To welcome Fall and celebrate my German heritage, I made this platter of cider braised bratwurst and then pan seared both the brats and some crisp apples all served on a red cabbage slaw, It was the perfect autumn dish a study in contrasts : slightly sweet and salty, softened apples mixing with the crispy slaw. It’s my modern take on the more classic brats with sauerkraut.

In medium sauce pan add bratwurst and cider, bring to a simmer and cover for 15 minutes remove from heat. Remove bratwurst remove brats from pan and set aside. Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Add apples, cut side down, and cook, turning occasionally, until golden brown, 5–8 minutes. Prick brats with a fork, add to skillet with apples, and cook, turning occasionally, until browned, 5 to 8 minutes. Add wine and vinegar to skillet. Bring to a boil, reduce heat, and simmer until thickened (liquid should coat a spoon), about 4 minutes.

To serve place red slaw on a platter , add apples and brats and enjoy!

Summer evenings are meant for enjoying barbecue foods and nothing is more satisifying than lip smacking and finger licking ribs. This recipe highlights a barbecue sauce that is tomato based with added sweetness from fresh apple and a hint of bourbon. A touch of molasses creates that lovely sweet bark finish. The best part of this rib recipe is that they are made in the oven with minimal work but fantastic results. The meat from these ribs just pull off the bone. Summer is officially here this weekend, this is the perfect dish to celebrate!

From by the bay, wishing you summer food memories!

Maryann

Spare Ribs with Bourbon Apple Barbecue Sauce
Serves 4 as main course or 8 as appetizer

Ingredients

2 1/2 lbs. racks baby back ribs

1 cup ketchup

1 apple, peeled, cored and chopped

1/2 cup bourbon

3 tablespoons molasses

2 tablespoons apple cider vinegar

1 tablespoon worcestershire sauce

1 teaspoon minced garlic

1/4 teaspoon red chili flakes

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

Directions
Preheat oven to 425 degrees F. In a small sauce pan add all ingredients except for ribs. Bring to a boil. Reduce heat and simmer for 20 minutes, then turn off heat and cool. Puree in a food processor and set aside covered. In a large roasting pan lined with aluminum foil place the ribs in a single layer. Place in oven to brown for 30 minutes. After the 30 minutes remove ribs from pan and pour off any juice and fat. Place the ribs back into the pan. Use half the barbecue sauce and pour over and spread over the ribs. Lower the oven to 400 degrees F and place the ribs back in the oven, turning the ribs over and covering them with the remaining sauce. Bake for another 30 minutes and remove from the oven. The ribs can be served immediately or at room temperature.

Several years ago, I became intrigued by the use of soda in home cooking. All the sugar in soda is perfect for creating a caramelized bark on meats such as pork. Also, the idea of soda in cooking has such a nostalgic feel to it. I loved the idea of root beer as the main ingredient for a barbecue sauce, I, mean come on it’s ROOT BEER! This sauce can be used with many meats, but I especially like it for baking ribs. I suggest you pick up some bottles of root beer tonight and try it out!From by the bay wishing you bubbly food memories!
Maryann

Spare Ribs with Root Beer Barbecue Sauce

Serves 4 as main course or 8 as appetizer

2 1/2 lbs. racks baby back ribs

1 tablespoon olive oil

1 clove garlic, chopped

1 cup ketchup

3/4 cup root beer, preferably made with cane sugar

2 tablespoons molasses

1 tablespoon apple cider vinegar

1 tablespoon worcestershire sauce

1 tablespoon dijon mustard

1/4 teaspoon red chili flakes

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

Directions

Preheat oven to 425 degrees F. In a small sauce pan heat olive oil and saute garlic for one minute, then add the remaining ingredients except for ribs. Bring to a boil. Reduce heat and simmer for 20 minutes, then turn off heat and cool. In a large roasting pan lined with aluminum foil place the ribs in a single layer. Place in oven to brown for 30 minutes. After the 30 minutes remove ribs from pan and pour off any juice and fat. Place the ribs back into the pan. Use half the barbecue sauce and pour over and spread over the ribs. Lower the oven to 400 degrees F and place the ribs back in the oven, turning the ribs over and covering them with the remaining sauce. Bake for another 30 minutes and remove from the oven. The ribs can be served immediately or at room temperature.

Super Bowl Sunday is upon us and nothing is more traditional than making a great chili. What makes this chili recipe special is it’s pretty easy to make and it has really big flavor from combining hot italian sausage along with your ground meat. I suggest ground beef brisket here but regular ground beef works just as well. I do suggest that you get a beef with a slightly higher fat content ( 20%) for flavor. The added flavor is worth the extra step of pouring off any fat you might have after browning the meat. If you prefer your chili less spicy, get regular italian sausage meat and cut in half the amount of red pepper flakes and cayenne. Using the basil and the cannellini beans in this recipe really makes for a lighter taste! Hope you team wins the Super Bowl!

From by the bay wishing you winning Super Bowl food memories!

Maryann

Spicy Beef Brisket and Sausage Chili

Serves 6 to 8

Ingredients

1 1/2 pounds hot italian sausage, with casings removed

3 pounds ground beef brisket ( or ground beef , 80% lean)

1/4 cup olive oil

2 cups chopped yellow onion

4 large garlic cloves, minced

1 tablespoon red pepper flakes

1 teaspoon cayenne pepper

2 tablespoons ground cumin

2 tablespoons tomato paste

2 – 26.46 ounces chopped tomatoes with liquid ( use no sodium added)

1 tablespoon fine sea salt

1 teaspoon fresh ground black pepper

1 bay leave

1 cup strong black coffee

2 – 15 ounce cans cannellini beans, rinsed

1/2 cup chopped fresh basil

Directions

Heat 2 tablespoons oil in a very large heavy bottomed pot and brown the sausage meat. Transfer the meat to a bowl using a slotted spoon. In the same pot add the ground meat and brown. Remove the browned meat with slotted spoon into the bowl with the sausage meat and set aside. Pour off any liquid and/or fat from the pot. Place pot and remaining olive oil on medium heat and once the oil is hot saute the onions and garlic until softened but not brown, approximately 10 minutes. Add the pepper flakes, cumin and cayenne and saute 1 minute. Add the tomato paste and mix well. Add the tomatoes, bay leave, salt, pepper, coffee and the reserved meat. Bring to a boil, reduce heat and cover the pot with a tight fitting lid. Simmer for two hours, stirring occasionally. Add the cannellini beans ( strained and rinsed) and simmer another 1/2 hour. Serve warm with fresh basil on top.

Living and working in Manhattan is one of the best experiences in the world. There are however, tradeoffs around the contraints of apartment living. For someone like me,who has a passion for cooking, a small city kitchen requires alot of creativity and organziation. Entertaining in small spaces can be challenging. So when I bought my house by the bay, among the many wonders this house had to offer such as sweeping views of the water, open spaces, a great kitchen, there was one feature that I had no idea how much I would love. Wait for it …….a walk in pantry. I love my pantry! Just keeping it stocked with interesting food items is fun. My souvenirs from traveling are now often food to place onto my pantry shelf in anticipation of creating some new dish. When I start thinking about a recipe I walk into the pantry and rummage through the shelves looking for ingredients to inspire me. The recipe below for Mango and Honey Glazed Spareribs is one such recipe. I always have some of Major Grey’s Mango Chutney on my pantry shelf.
Major Grey’s chutney is a combination of mango, lime juice, raisins, tamarind, onion and spices. My dad loved this chutney and it’s exotic taste. I pulled the chutney off the shelf because it was getting close to the expiration date ( this is a whole other aspect of pantry living, managing to expiration dates ). I used the chutney as the base to my glaze and the results were amazing.

From by the bay wishing you lovely chutney food memories!
Maryann

Mango and Honey Glazed Spareribs

Serves 4 as main course or 8 as appetizer

2 ½ lbs. racks baby back ribs

2 cloves garlic, minced

1 tablespoon fresh ginger , grated

½ teaspoon cayenne pepper

3 tablespoons dark brown sugar

¼ cup honey

¼ cup vermouth

½ cup soy sauce

6 ounces mango chutney

Directions

Combine all ingredients into a plastic sealed bag. Place in refrigerator for at least 6 hours or better overnight. Preheat oven to 400 degrees F. Line a large baking dish with aluminum foil and empty the entire contents of the plastic bag into the dish. Arrange ribs in pan in one layer. Place in oven and turn every 15 minutes as the ribs brown. Bake for approximately 45 minutes. Tranfer ribs to cutting board and let stand 5 minutes before cutting.

Sometimes I use country style ribs for this dish, in which case the cooking time is a little longer 1 hour. The meat literally falls off the bones – it delivers great favor and is more economic.

Tip: keep handy in the refrigerator tubes of garlic and ginger paste. They are available in Japanese specialty food stores. They are perfect for making quick marinades – without compromising the taste.

Summer is almost here! The pool is open. The lounge chairs and umbrellas are set up. Blue skies and bright sun are overhead. I can walk into my backyard and imagine I’m on vacation, hmmm the South of France, Southern California, I think today feels like South Beach, Miami. South Beach is my inspiration for this Cubano Burger. Poolside dining doesn’t get better than this american twist on the cuban sandwich. I make my burger with ground pork mixed with fresh citrus, then accented with ham, cheese and roasted garlic. Try this burger and whisk yourself and your guests off to South Beach too!

From by the bay, wishing you South Beach food memories!

Maryann

Cubano Burger

Serves Six

Ingredients

1 head of garlic

1/2 teaspoon olive oil, plus more for brushing the grill

2 pounds ground pork

1/2 teaspoon fresh ground black pepper

1/2 teaspoon ground cumin

2 teaspoons lime juice

2 teaspoons orange juice

6 ciabatta rolls

12 slices baby swiss cheese

12 dill pickle slices

6 slices boiled ham

1/2 cup store bought mayonnaise

Directions

Preheat oven to 400 degrees F. Rub olive oil on head of garlic and wrap garlic in aluminum foil. Place on baking sheet roast for 30 to 35 minutes until garlic feels soft, then remove from oven and cool. Cut top off garlic head and squeeze garlic cloves out of skin and into a bowl. Mash garlic and then add mayonnaise and mix well. Cover and place into refrigerator until ready to use. In a mixing bowl add the ground pork, pepper, cumin and citrus juices. Mix well with your hands and form 6 patties. Fire up the grill. Brush grill with olive oil and cook patties approximately 15 minutes per side, until pork is cooked through. Once ready, cut rolls in half, place on baking sheets and top each side with a slice of swiss cheese. Remove from oven once the cheese starts to melt. To assemble : take one half of bun with cheese, place burger on top, spread garlic mayonnaise on burger, add slice of ham, then pickle slices and top with other half of the bun. Repeat to make the remaining burgers. Serve immediately.

At this time of year, I find joy in putting some great ingredients together and letting them braise slowly in the oven. This is inspired by a dish I had once in a London restaurant. When I returned from my trip, I worked on recreating my meal. Over the years I have tweaked the ingredients. I believe this version is actually better than the original! I attribute it to the final ingredient added in this last version the juniper berries, it adds a nice herbal under note to the favor of the stew. On the next cold wintry night fill your kitchen with the warmth and fragrance of this delicate stew.

From by the bay wishing you warm food memories!

Maryann

Red Wine Braised Pork and Chestnut Stew

Serves 4-6

2 ½ lbs cubed pork loin

¼ cup flour

1 teaspoon kosher salt

½ teaspoon ground black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

2 cloves garlic, chopped

1 bottle red wine

2 bay leaves

4 juniper berries

1 tablespoon fresh sage, chopped

15 oz whole roasted chestnuts from jar

Directions

Preheat oven to 350F. Mix flour together flour with salt and pepper in bowl. Add pork cubes and coat well. In dutch oven heat both oil and butter, sauté pork cubes until browned on all sides. Add garlic and sauté another minute. Next add the red wine, bay leaves, juniper berries, sage and chestnuts. Bring to a boil, then turn off flame. Cover and place into the oven for 2 ½ hours, stirring occasionally. Serve with noodles, rice or steamed spinach.